10-Minute Creamy Vegan Tzatziki Sauce
This vegan tzatziki sauce is cool, garlicky, and every bit as creamy as the dairy version. It needs just a handful of ingredients and about 10 minutes, no cooking required.
Thick plant-based yogurt and crisp cucumber do all the heavy lifting. I make it for dipping pita, spooning over falafel, or piling onto grilled vegetables when the weather is warm.
Why This Vegan Tzatziki Works
The sauce gets its tang from fresh lemon and its freshness from dill and mint. A good squeeze of the cucumber keeps the yogurt thick, not watery.
I use a Greek-style coconut or cashew yogurt because it has the rich, clingy texture you want in a tzatziki. Skipping the cucumber drain is the one mistake that turns it runny, so I never skip that step.
Ingredients
- 1 cup thick plant-based yogurt: Greek-style coconut, cashew, or soy yogurt works best; avoid thin pourable varieties
- 1 medium cucumber: about 8 oz, peeled if the skin is thick or waxy
- 2 garlic cloves: minced or pressed
- 2 tbsp fresh lemon juice: about half a lemon
- 2 tbsp finely chopped fresh dill: use only the feathery leaves
- 1 tbsp finely chopped fresh mint: optional, but adds a bright note
- ½ tsp fine sea salt
- Freshly ground black pepper
- Extra virgin olive oil: for drizzling before serving
- Optional garnish: a pinch of sumac or more dill
Variations / Substitutions
- Herb swap: If you are not a fan of mint, use all dill or switch in a little flat-leaf parsley for a gentler finish.
- Citrus swap: A teaspoon of white wine vinegar can stand in for the lemon juice if you are short on lemons.
- Garlic level: Cut back to one clove and let the sauce sit a few extra minutes if you want a softer garlic presence.
- Oil-free: Simply skip the olive oil drizzle, the sauce is still creamy from the yogurt.
For a nut-free sauce with a similar cooling effect, try our tahini ranch dressing.
How to Make Vegan Tzatziki Sauce
Step 1: Grate and Drain the Cucumber
Peel the cucumber if the skin is thick, then grate it on the large holes of a box grater. Pile the shreds into a clean kitchen towel or a double layer of cheesecloth and squeeze firmly over the sink. You want to remove every last drop you can until you end up with about ½ cup of dry, fluffy cucumber. That trapped liquid is the enemy of a creamy tzatziki, so give it a really good wring.
Step 2: Whisk the Yogurt Base
In a medium bowl, whisk together the 1 cup yogurt, 2 minced garlic cloves, 2 tablespoons lemon juice, 2 tablespoons dill, the optional tablespoon of mint, ½ teaspoon salt, and a few grinds of black pepper. Mix until the salt dissolves and the herbs are evenly speckled through the yogurt.
Step 3: Combine and Drizzle with Olive Oil
Fold the drained cucumber into the yogurt base. Cover and refrigerate for at least 15 minutes so the garlic softens and the flavors come together. When you are ready to eat, spoon the tzatziki into a serving bowl, give it a generous drizzle of olive oil, and finish with a pinch of sumac or a tiny sprig of dill.
Tips for the Creamiest Vegan Tzatziki
- Pick a thick yogurt: Greek-style coconut or strained cashew yogurt is the closest stand-in for dairy. If your yogurt is pourable, drain it through a nut milk bag for an hour first.
- Squeeze the cucumber mercilessly: If grating feels like a lot of work, you can also finely dice the cucumber, salt it lightly, let it sit 10 minutes, then pat it bone dry with paper towels.
- Let it rest: Even 15 minutes of fridge time makes a real difference, but if you can wait an hour the garlic softens and the sauce tastes noticeably rounder.
- Use a garlic press: Pressing the garlic gives you a finer paste that mixes in without harsh raw bites. If you mince by hand, sprinkle a little salt on the garlic and mash it with the side of the knife to break it down.
Scale it up for a party batch:
| Yield (about) | Yogurt | Cucumber to start | Lemon juice | Dill | Salt |
|---|---|---|---|---|---|
| 1 cup | 1 cup | 1 medium (8 oz) | 2 tbsp | 2 tbsp | ½ tsp |
| 2 cups | 2 cups | 2 medium (16 oz) | 4 tbsp | 4 tbsp | 1 tsp |
| 3 cups | 3 cups | 3 medium (24 oz) | 6 tbsp | 6 tbsp | 1½ tsp |
Storing Leftovers
Refrigerate the sauce in an airtight container for up to 3 days. A little liquid might pool on top; just stir it back in before serving. I do not recommend freezing, the texture turns grainy after thawing.
What to Serve with Vegan Tzatziki
It is a natural match for crispy falafel and warm pita, but I also love it spooned over roasted eggplant halves or swirled into a bowl of spiced chickpeas. For a quick summer dinner, drizzle it over grilled zucchini and peppers with a pile of herbs.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
No, dried dill and mint won’t give you the same bright, fresh lift. If you only have dried dill, use 1 teaspoon and know the sauce will taste more earthy than grassy.
How do I make this nut-free?
Use a soy-based Greek-style yogurt or a thick oat yogurt with no nut ingredients. Cashew and almond yogurts can be swapped out easily this way.
Do I have to peel the cucumber?
An English or Persian cucumber with a thin, unwaxed skin can be grated peel and all. A thick-skinned grocery store cucumber will leave tough green flecks in your sauce, so peel it first.
Is there a way to skip the chilling step?
You can serve it right away if you are short on time; the flavor will just be sharper and less melded. A quick 15-minute chill is worth it if you can spare it.
Vegan Tzatziki Sauce Recipe
Ingredients
Method
- Grate the cucumber on the large holes of a box grater. Wrap the shreds in a clean kitchen towel and squeeze firmly until you have about ½ cup of dry cucumber.
- In a bowl, whisk the yogurt, garlic, lemon juice, dill, mint (if using), salt, and pepper until smooth.
- Fold in the cucumber, then cover and refrigerate for at least 15 minutes. Serve in a bowl drizzled with olive oil and topped with sumac or dill.
